Cheesy, creamy, savory, potato-ey goodness. I always hated scalloped potatoes as a kid. They also always came in a box, but I never attempted them because I remember hating them so. This makes it all the more surprising that I decided to make them and to feed them to my family, but it was totally worth it. This was the perfect side dish to the Salisbury Tofu. Add some coconut bacon if you're adventurous.

On lazy weekend days, I thoroughly enjoy pulling out all the stops and making a comfort meal for my family. I will usually plan it and start on it a few hours in advance, then just casually work on it until it's done. I will make every item from scratch. Usually during this time I will revert back to my roots, which is a mix of American and British comfort food. This Salisbury Tofu was the perfect main course for this last Sunday. Since I pressed the tofu hours in advance, the rest of this prep was pretty easy.

A great brown gravy recipe is extremely versatile. You can use it in an excellent Shepherd's Pie, over mashed potatoes, on top of a vegan turkey substitute, or to make Salisbury Tofu. This recipe is super simple, with only 6 ingredients, and I am hard-pressed to find anyone who can tell that this is vegan.

As I've mentioned before, I'm not much of a vegan cheese or a tofu connoisseur, but sometimes, you have to utilize both. These blintzes call for one of those occasions. As a Jewish vegan, Shavuot is a difficult holiday to navigate, because dairy is traditionally served and eaten, usually in the form of cheesecake, kreplach, or the blintz. This recipe is a winning solution to that problem. No matter what your religious affiliation or beliefs, these blintzes are a tasty veganization of a brunch favorite. The chewy, thin pancake wrapped around the rich, sweet tofu "ricotta" is effin' delicious. Make them for your Bubbe, I doubt she'll know the difference.

On the weekends, I love to have brunch. This is probably because I like to sleep in way too late. This cake is the ultimate brunch item. It's deliciously hearty and pairs nicely with an iced coffee. I like preparing it the night before. I don't know if it really tastes better the next day, but I do know I enjoy it more when I get to wake up slowly and eat it without having to effin' bake it first.

One of my most favorite things to make now that I got my Vitamix is hummus. Sure, I have to soak the chickpeas the night before I want them, but as a vegan, I'm kinda used to the whole soaking overnight thing. But I digress. This hummus is the best of both worlds: smooth, creamy, rich hummus coupled with the savory, umami, spiciness of pizza sauce. I wanted to serve it with pizza dough bites, but I had pita chips and celery, and boy was this effin' delicious. I preferred the celery. The crunch and juiciness made me happy.

Ever since we road tripped to Tennessee, I've been a little obsessed with Southern fare. I've been having a blast, drilling Sean about all the delicacies, asking him about things he misses, and trying to veganize his favorites. Recently he mentioned pimento cheese, and it sounded like a tasty way to satisfy my cheese craving. We plotted and schemed, and this is what we came up with.

Author

Hi, I'm Apryl, a sassy artist-type who also happens to be the mommy in this 3-piece (soon to be 4-piece) band. My husband, Sean, and I are both foodies with food & beverage backgrounds.I love experimenting in the kitchen and using my husband and 6 year old daughter, Anabella, as the testers. I also love feedback, and I hope you enjoy the recipes I post as much as we enjoyed them.